Chocolate Cake Truffles

I’m all about honesty. So I have to say, even though I spend a lot of time in the kitchen, I still F up a lot. Things just don’t turn out how I envision. My conceptions don’t always make it into reality, so gracefully. When that happens, I usually try to salvage what I can. I recreate the dish into something tasty, if not tastier than the original. This s one of those times when the redo turned out better than the first go.

Chocolate Cake Truffles:
Cake:
• 1/4 cup unsweetened cocoa
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 4 pasture-raised eggs
• 1/4 cup honey
• 1 tsp vanilla
• 1/4 cup almond oil (recommendation: coconut oil or ghee)
Let’s Make it Happen: mix dry ingredients (cocoa, flour, cinnamon, powder) in a bowl. In a separate bowl combine wet ingredients (egg, honey, vanilla, oil). Now blend the two together. Pour into a greased pan. Bake at 350 until a toothpick comes out cleanly (mine baked quickly as I put it in a smaller pan). It appeared dry. I didn’t like it. I begin throwing in ingredients, I believe this is all I added.
• 3 tbsp pumpkin
• 1/4 cup coconut milk
• 1/3 cup chopped pecans
Let’s Make it Happen, again: Now the mixture is kind of wet. I took pieces and molded them into bite size balls. Place in freezer for a bit. While they were setting up, I began mixing the chocolate ganache I used on the s’mores pie.Ganache:
• 1/2 cup raw honey
• 1/4 cup coconut oil
• 1/4 cup cocoa powder
Process.
Assembly: Take balls out of the freezer, roll in chocolate, sprinkle with pecans, and place in cute Holiday themed mini cupcake tins. That’s it!